Yogurt maker recipes?

Question

I need some recipes for my Yogurt maker.

I havn't aquired the taste for plain yogurt.

Answer 1

1. when using liquid milk for making yogurt, always at least simmer the milk. it kills ALL the possible bacteria.

2. the great enemy of yogurt are germs and bacteria. make sure that every thing is CLEAN. pans, spoon, whisk, yogurt maker, thermometer,....

3. do not taste the yogurt before it is cold.or you will never eat it again.

4. for a firmer product add 1 packet of unflavored gelatin in with the milk (or water for the dry milk) for each batch of yogurt. follow directions on gelatin package. for a creamier yogurt. add extra dry milk powder.

5. use your first starter batch (first cup of ONLY plain yogurt, WITH live cultures, such as Dannon-read the label. it it has these cultures, it will say so. read the label. for 1 month. get a new starter to begin again (with every useage the starter gets less effective.

6. i have also used flavored gelatin to make yogurt. the flavor is all through out the yogurt, not like in stirred.

7. after the yogurt is made and cooled, you will find that you can use any kind of flavoring you like-jam, jelly, pie filling, fresh fruit, veggies (shredded carrots and raisins), nuts, extracts, the list is as long as your imagination. go to the store and see what flavors they have there. these are the best ones, but not the only ones-new flavors are coming out all the time.

8. timing is very important. the longer the yogurt incubates, the more "tangy" or sour it becomes (this is a good thing).

if you have trouble remembering how long the yogurt has been incubating, put a piece of paper with the time on it near the maker when you start it.

9. there are many many good ways to use yogurt after it is made. there are whole cookbooks written on the subject. salad dressing, ice cream, substitute for sour cream, put in regular jello- like cream cheese. google it to see some other ways of using it.

10. if you have a yogurt maker, i am assuming that you got a basic recipe with it. it is important that you follow that recipe untill you are very comfortable with it. then get some yogurt cook books to branch out and experiment with.



i've had my yogurt maker since before it was fashionable (during the hippie days) and without it and my bread maker, i think we would starve.

lots of happy eating

Answer 2

***Creamiest Homemade Yogurt





Ingredients:

· 3 cups powdered milk

· 4 cups water

· 1 box heavy cream (*1/2 pint)

· 1 Tablespoon plain yogurt (this will act the starter)

· food flavoring like vanilla extract, etc. (optional)

· food coloring (optional)

Directions:

Fill a clean one quart container (I use the large yogurt containers) with 2 cups water. Stir in the plain yogurt, (*then stir in the cream), then the powdered milk. Then add the rest of the water. Stir once more.

I then place the container in a large (popcorn) bowl lined with an old electric heating pad. I turn the heating pad to low. I cover the bowl with a kitchen towel. Let it sit there for about 12 - 14 hrs (depends how firm you like your yogurt). Then remove the container from the bowl and chill in the refrigerator for at least 2 hrs before serving.

To serve, stir yogurt to make sure it mixes well. Then you can add sugar, splenda, flavoring (lemon, strawberry, vanilla extract, etc.) and food coloring to make it look like store bought yogurt.

This is so rich and creamy I can only eat about a half a cup at a time. It is very, very good though.

You can use this recipe of plain yogurt as a starter for the next batch so you never again have to buy store bought yogurt.

Answer 3

French Vanilla Frozen Yogurt 4 egg yolks 4 1 1/2 tsp vanilla 7 ml 1 cup milk 250 ml 1/2 cup sugar 125 ml 1 cup plain yogurt 250 ml In a small heavy saucepan, stir milk with sugar, heat just until bubbles appear around edge of pan. Gradually whisk into egg yolks, return egg yolk mixture to saucepan. Cook over medium heat, stirring constantly, for 3 to 5 minutes or just until steaming and thickened enough to coat spoon. Immediately remove from heat, strain into a bowl. Stir in yogurt and vanilla. Chill thoroughly. Pour into icecream maker and churn according to manufacturers instructions. Makes about 3 cups.